Who wore the first pants? Who painted the first masterpiece? Who first rode the horse? Who invented soap? This madcap adventure across ancient history uses everything from modern genetics to archaeology to uncover the geniuses behind these and other world-changing innovations. With a sharp sense of humor and boundless enthusiasm for the wonders of our ancient ancestors, Who Ate the First Oyster? profiles the perpetrators of the greatest firsts and catastrophes of prehistory.

With a lifetime of experience, profound knowledge and understanding, and heartwarming appreciation, an internationally celebrated conductor and teacher answers the questions: Why should I listen to classical music? How can I get the most from the listening experience? Unpretentious, graceful, instructive, this is a book for the aficionado, the novice, and anyone looking to have the love of music fired within them.

When Judy Goldman’s husband of almost four decades has a routine spinal injection to alleviate back pain, he is instantly paralyzed from the waist down - a phenomenon no doctor can explain or undo. She’s forced to take over, navigating the byzantine medical world they suddenly find themselves in. Her husband is forced to give in. This is the starting point for Together, which looks at the changes every couple faces - the slow, ordinary ones brought about by time and the sudden, dramatic ones that take us by surprise.

Finlay Donovan is killing it...except, she’s really not. The new book she promised her literary agent isn’t written, her ex-husband fired the nanny without telling her, and this morning she had to send her four-year-old to school with hair duct-taped to her head.

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.

Using the written word as her witness statement, Jessica Willis Fisher tells a lacerating story of finding her voice after two decades of silence and an unforgettable story of risk and faith.

Librarian Sylvia Ashe knows nothing about her past, having grown up without a father and a mother who refused to discuss him. When she stumbles upon a diary that suggests she's descended from magicians, she's skeptical. After all, magicians are special, and she's just an ordinary woman who loves books. She seeks answers from a member of the most prominent family of magicians, but she quickly learns that finding the truth won't be easy, especially when he turns out to be as artless as her, and more compelling and dangerous than books.

The art world is a much dirtier, nastier business than you might expect. Tony Tetro, one of the most renowned art forgers in history, will make you question every masterpiece you’ve ever seen in a museum, gallery, or private collection. Tetro’s “Rembrandts,” “Caravaggios,” “Miros,” and hundreds of other works now hang on walls around the globe.

In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.

From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

We say some people march to the beat of a different drummer. But implicit in this cliché is that the rest of us march to the same beat. We sleepwalk through life, find ourselves on well-worn paths that were never ours to walk, and become a silent extra. Extraordinary people carve their own paths as leaders and creators. They think and act with genuine independence. They stand out from the crowd because they embody their own shape and color. We call these people geniuses—as if they’re another breed. But genius isn’t for a special few. It can be cultivated. This book will show you how.

Growing up in northern Michigan, Samantha “Sam” Mullins felt trapped on her family’s orchard and pie shop, so she left with dreams of making her own mark in the world. But life as an overworked, undervalued sous chef at a reality star’s New York bakery is not what Sam dreamed.